Polenta breakfast with Brussels sprouts & vegan sausage
This polenta breakfast delivers a savory & hearty start to the day. It's topped with toothsome vegan sausage, browned Brussels sprouts, and a drizzling of maple syrup.
Servings: 2 people
Calories: 522kcal
Ingredients
For Brussels sprouts & vegan sausages
- 1 ½ teaspoons avocado oil or other high heat oil, divided
- 10 ounces Brussels sprouts ends removed, thinly sliced
- Pinch of salt
- 4 vegan sausage links I use Field Roast breakfast sausages
For polenta
- ½ teaspoon avocado oil
- 1 clove garlic minced
- 1 ½ cups water*
- ¼ teaspoon Better Than Bouillon, no chicken base
- ½ cup polenta I use Bob's Red Mill
- Pinch of salt
- Dash of pepper
- 2 Tablespoons nutritional yeast flakes
- 2 Tablespoons non-dairy milk
- Maple syrup for drizzling on top, optional
Instructions
To make Brussels sprouts & vegan sausages
- Bring one teaspoon of oil to a medium or medium high heat in a non-stick skillet.
- Put an even layer of thinly sliced Brussels sprouts across the skillet along with a pinch of salt. Don't move the sprouts until they are starting to get nice and toasty brown on the bottom. Toss them and continue cooking until that side is brown as well. (If you move the sprouts too much, they won't get the lovely, dark color that is desired.)
- After the sprouts have cooked for about 5 to 6 minutes, push them to one side of the pan. Lower the heat, if necessary. Put the remaining half teaspoon of oil in the empty space of the pan, and brown the 4 vegan sausages on all sides. It should only take 2 or 3 minutes. Remove the skillet from heat and set aside.
To make polenta breakfast
- Bring a medium sized pot to a medium heat. Add a drizzle of oil and minced garlic. Saute for a couple of minutes, until fragrant.
- Add water to the pot along with Better Than Bouillon no chicken base. Stir to dissolve the bouillon. Bring to a simmer.
- Slowly pour in the polenta while stirring constantly to prevent clumping. Add a pinch of salt and dash of pepper. Lower the heat, so that the polenta doesn't splatter.
- Keep stirring frequently for about 6 minutes, until the polenta starts to thicken, and pull from the edges of the pot when stirred.
- Once it is fairly thick, add nutritional yeast flakes and non-dairy milk. Stir to evenly incorporate all of the ingredients. Continue cooking uncovered for 4 or 5 minutes longer, stirring frequently, until the polenta reaches your desired consistency.If they get too thick, add more milk. If they're too runny, keep cooking until it condenses to your preferred thickness.
- Turn off the heat, and allow the polenta to cool for a couple of minutes. It will continue to thicken as it cools.
- Divide the polenta between two platters. Top each platter with even amounts of Brussels sprouts and vegan sausages.
- (Optional) Serve with maple syrup for drizzling on top.
Nutrition
Calories: 522kcal | Carbohydrates: 56g | Protein: 60g | Fat: 8g | Sodium: 1063mg | Potassium: 777mg | Fiber: 10g | Sugar: 3g | Vitamin A: 1215IU | Vitamin C: 122.5mg | Calcium: 92mg | Iron: 5.7mg
